alexa Phytochemical Composition, Antioxidant Activity And Enzyme Inhibitory Properties Of Lathyrus Species: Potential Sources Of Bioactive Compounds
ISSN: 2150-3494

Chemical Sciences Journal
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4th European Chemistry Congress
May 11-13, 2017 Barcelona, Spain

E J Llorent-Martinez, G Zengin, L Molina-Garcia and M L Fernandez-de Cordova
Jaen University, Spain
Selcuk University, Turkey
Posters & Accepted Abstracts: Chem Sci J
DOI: 10.4172/2150-3494-C1-009
Abstract
Many wild plants commonly used in folk medicine, such as different species from the genus Lathyrus, may represent new sources of biologically active compounds. Therefore, the study of the composition and (bio)chemical behaviour of extracts from these plants may provide valuable information. Several Lathyrus species have been studied: L. aureus, L. pratensis, L. czeczottianus and L. nissolia. Extracts from these plants were analyzed by high-performance liquid chromatography with electrospray ionization mass spectrometric detection (HPLC-ESI-MSn) to determine their phenolic profile. The in vitro antioxidant activity and enzyme inhibitory evaluation were also investigated. The main phenolic compounds (flavonoids and saponins, mainly) and the antioxidant and enzyme inhibition results are here reported. The phenolic contents and the (bio)chemical properties of the analyzed extracts presented significant variations in the different Lathyrus species. However, the high number of phenolic compounds and the antioxidant and enzyme assays suggest that these plants may be further used in phytopharmaceutical or food industry applications.
Biography

E J Llorent-Martinez completed his PhD studies in Analytical Chemistry at the University of Jaén, and continued his research in the University of Madeira, University of Castilla-La Mancha and University of Jaén. He has published more than 60 papers in reputed journals and has been serving as an editorial board member of two scientific journals for several years. His main research involves the analysis of the (bio)chemical composition of plants and food.

Email: [email protected]

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